A one-pot wonder. I'm not sure why they call this Hunter's Stew since we don't actually hunt for beef, pork and vegetables but it sure is tasty. Serve with crusty bread for a warm, filling meal on a cold winter's day.
In a Dutch oven, fry the bacon til crisp. Drain all the grease except 2 T (I save mine for other things) and remove bacon and set aside. Brown beef and pork in bacon fat. Add onions and cook for a few minutes. Add cabbage and cook with the lid on for a few minutes. Add potatoes, salt and pepper and beef broth and cook on low for about 10 minutes. Add peppers and bacon, stirring to mix well, cover and simmer another 10 minutes until potatoes are fork tender. Serve with good bread. Makes 6 large servings.